Sunday, September 16, 2012

Miso Stock

Oh delish!

I've had a packet of Japanese Miso Stock sitting in my pantry for about 3 months. I bought them for some purpose since forgotten.
Tonight, tea was to be a pot roast, a 'girello' I'd purchased recently. The girello is a cut normally used for corned beef, the eye round. It was very lean and I felt perfect for slow cooking in a deliciously flavoured stock. Sealed on all sides, it was ready for the liquid. This is when I remembered the miso stock. So, after adding water, a few teaspoons of these little golden granules were added and immediately they gave off that typically Japanese fragrance. I decided that nothing else was needed.

The end result, after slow cooking for some hours, was the most deliciously flavoured tender beef with mouth watering gravy made from the stock. Root vegetables added to the stock were also subtly flavoured.
The umami flavour means that little salt is needed to gain maximum flavour.

After I'd eaten my meal, I tasted the stock on it's own and couldn't resist a bowl of it! Wow, it was something to be savoured. I highly recommend using miso stock granules (sometimes known as dashi granules) instead of salt or stock powders.

It can be purchased from ichibajunction.com.au an online store that sells Japanese ingredients and foods.

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Living in the bush has its pluses, but there are also a few minuses for a person like me who loves her food, loves cooking and enjoys trying new things.
I've put together this blog to help those who love food, love to cook and love to eat!
I like to eat unprocessed wholefoods and enjoy learning about new foods.
I'm a Thermomix fan, so many recipes will be designed for this wondrous machine, however, they can easily be adapted.
I'm interested in natural health and healing through nutrition, so you'll find a lot of wholefood recipes here and some hints and tips about healthy weight loss and good health through good food choices.
It doesn't mean there aren't delicious things to eat!